Lard Pastry

Lard Pastry

divdiv class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-SHcFmMKMEHE/UQHhUBpkknI/AAAAAAAABSI/bPLjg8f4yT8/s1600/Lard+Pastry.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="271" src="http://3.bp.blogspot.com/-SHcFmMKMEHE/UQHhUBpkknI/AAAAAAAABSI/bPLjg8f4yT8/s400/Lard+Pastry.jpg" width="400" //a/divbr //divdivIt's easy to tell the difference between a homemade crust and a store bought one. The homemade one, to me, is always so much flakier and it always just tastes a million times better. I made this recipe for the top of my chicken pot pie and it was delicious. The crust became a deep golden colour, was perfectly flakey and didn't take any flavour away from the pie itself. Just what you want in a savoury pie. /divdivbr //divdivbLard Pastry/b/divdiviMakes 2 disks, to cover 2 9" pies/i/divdivbr //divdivuIngredients/u/divdivulli3 cups flour/lili1 cup cold lard, cut into pieces/lili1 tsp salt/lili1/2 cup ice-cold water/liliegg wash/lilifleur de sel for garnish/li/ul/divdivuDirections/u/divdivulliPut the flour, lard and salt in a food processor and pulse to crumbs/liliAdd the water and pulse until the dough just comes together/liliRemove, pat into a disk, wrap in plastic and chill until you're ready to roll it out/liliOnce it's on the pies and just before baking, cut a few steam vents, brush all over with egg wash and strew over fleur de sel/li/ul/divdivbr //divdiviRecipe from Dinner Chez Moi, by Laura Calder/i/div

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